American Cookery

American Cookery

Sections:

How to Choose Flesh
To Make the Best Bacon
Fish, How to Choose the Best in Market
Shad
Perch and Roach
Poultry How to choose
Wood Cocks
Hares
Butter

 

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A Goose

All birds are known, whether fresh killed or stale, by a tight vent in the former, and a loose open vent if old or stale; their smell denotes their goodness; speckled rough legs denote age, while smooth legs and combs prove them young.

_A Goose_, if young, the bill will be yellow, and will have but few hairs, the bones will crack easily; but if old, the contrary, the bill will be red, and the pads still redder; the joints stiff and difficultly disjointed; if young, otherwise; choose one not very fleshy on the breast, but fat in the rump.

_Ducks_, are similar to geese.

_Wild Ducks_, have redder pads, and smaller than the tame ones, otherwise are like the goose or tame duck, or to be chosen by the same rules.